You are here: Home » Recipes » Homemade Farmer’s Cheese Homemade Farmer’s Cheese Recipe by Relish Contributor Yield 2 cups This homemade cheese is mild, like ricotta or fresh mozzarella. Teresa Blackburn PrintEmail Ingredients 1/2 gallon whole milk, not ultra-pasteurized1/4 cup distilled white vinegar or lemon juice1 teaspoon salt Fresh herbs or Ripe Olive and Fig Tapenade (optional) Instructions Warm milk over medium heat in a heavy-bottom saucepan, stirring occasionally, until it reaches 175F. Add vinegar, remove from heat and stir 1 minute. Let stand 15 minutes. While curds are separating, line a colander with moistened cheesecloth and place over a bowl or in the sink. Gently stir in fresh herbs or a dollop of Ripe Olive and Fig Tapenade or leave plain. Pour curds into cheesecloth. Allow whey to drain 5 minutes, then gather up corners of cheesecloth and use your hands to gently squeeze out remaining whey. Press cheesecloth bundle into a flat disk and refrigerate 1 hour. Enjoy as is or place in an airtight container and store in the refrigerator up to 5 days.